Download or read book Essentials of Professional Cooking Textbook and NRAEF Student Workbook written by Wayne Gisslen and published by Wiley. This book was released on 2003-04-21 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
Download or read book Professional Cooking written by Wayne Gisslen and published by Wiley. This book was released on 1998-09-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail, 250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.
Download or read book Essentials of Professional Cooking written by Wayne Gisslen and published by Wiley Global Education. This book was released on 2015-03-12 with total page 595 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.
Download or read book Essentials of Professional Cooking Instructor s Gu Ide written by Gisslen and published by . This book was released on 2003-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Instructor s Manual with Study Guide Solutions to Accompany Professional Cooking written by Gisslen and published by . This book was released on 2002-06-24 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Preparing food professionally involves understanding both the hows and whys of cooking, from ingredients, equipment, and knife skills to cooking techniques and the proper execution of recipes. Wayne Gisslen's Professional Cooking has taught professional chefs these essential skills and procedures. Complete with a fresh, new interior design, the fifth edition brings this volume right up-to-date with the needs of today's chefs. This is the instructor's manual with CD-ROM to Professional Cooking.
Download or read book Professional Cooking written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2018-02-13 with total page 1107 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Ninth Edition ofProfessional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.
Download or read book Professional Baking written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2004-04-06 with total page 735 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Download or read book Essentials of Cooking written by James Peterson and published by Artisan. This book was released on 2003-04-05 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this unrivaled practical guide, one of America's most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. Seven hundred and fifty photographs unravel the mysteries of the method and provide practical application on the spot. Each technique is further explained in terms of how it makes the food taste: What happens, for example, if you cook the fish in butter versus oil? Why does roasting make vegetables taste so good? How do you decide whether you want to make a chicken stew or sautT? Here are answers to just about every cooking question, from the simple to the sublime: how to boil an artichoke or cook a soft-boiled egg, or how to clean soft-shell crabs or even butcher and roast a whole saddle of lamb. Knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master.
Download or read book Instructor s Guide to the Teaching of Professional Cooking written by Leroi A. Folsom and published by . This book was released on 1967 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book What s a Cook to Do written by James Peterson and published by Artisan Books. This book was released on 2007-04-19 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: From America’s favorite cooking teacher, multiple award-winner James Peterson, an invaluable reference handbook. Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award-winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us. Look elsewhere for how to bone skate or trim out a saddle of lamb, how to sauté sweetbreads or flambé dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It’s all here: how to season a castiron pan, bake a perfect pie, keep shells from sticking to hardcooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you’re likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you’ve eaten your last bland and overcooked meal. Here are 500 invaluable techniques with nearly as many color photographs, bundled into a handy, accessible format.
Download or read book Essential Tools Tips Techniques for the Home Cook written by Michelle Doll and published by Page Street Publishing. This book was released on 2018-09-25 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: Learn the Secrets to Great Cooking without Going to Cooking School Reaching your full culinary potential takes more than just starting with high-quality ingredients and following a solid recipe. You also need to learn proper technique, master essential kitchen tools and know the secrets to great cooking that all chefs learn in culinary school. Chef Michelle Doll shines new light on familiar tools such as rolling pins, sheet pans, skillets, Dutch ovens, blenders, mixers, pressure cookers and more in this comprehensive, readable and entertaining guide. Her exceptional recipes demonstrate these techniques in action. Learn why a tapered French rolling pin is the best tool for rolling out dough, and then use it to make the flakiest pastry for Prime Time Fruit Galette. Follow Michelle as she delves into what she calls the stovetop–sauté pan matrix and make Better Than Take-Out Teriyaki Chicken that will have you taking your favorite Chinese restaurant off of speed dial. You’ll also learn some surprising techniques for using your kitchen tools in new ways, making tender Grape Shallot Focaccia in a cast-iron skillet, Peanut Butter Jelly Quick Bread in a blender and Slow and Easy French Onion Soup in a Dutch oven (you won’t be tied to the stovetop stirring caramelized onions every five minutes—genius!). With the perfect blend of fresh kitchen science and delicious examples of that science in action, this book is a must-read for kitchen geeks and everyday home cooks alike!
Download or read book Essentials of Professional Cooking Student Workbook written by Wayne Gisslen and published by Wiley. This book was released on 2003-04-11 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
Download or read book Instructor s Guide for the Teaching of Professional Cooking written by Le Roi A. Folsom and published by . This book was released on 1970 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Essentials of Professional Cooking 2e Baking for Special Diets 1e WileyPLUS Learning Space Registration Card written by Wayne Gisslen and published by Wiley. This book was released on 2016-07-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: ALERT: WileyPLUS Learning Space retires on July 1, 2020 which means the materials for this course will be invalid and unusable. If your instructor has list this material for a course that runs after July 1, 2020, please contact them immediately for clarification. This package includes a copy of ISBN 9780470587836, 9781118998700 and a registration code for the WileyPLUS Learning Space course associated with the Essentials of Professional Cooking text. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS Learning Space. For customer technical support, please visit http://www.wileyplus.com/support. WileyPLUS Learning Space registration cards are only included with new products. Used and rental products may not include WileyPLUS Learning Space registration cards. Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection--without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.
Download or read book Professional Baking Student Study Guide written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2021-11-23 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals In the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style. The new edition includes: Updates to the art program, including new photos, tables, and illustrations throughout the book Revised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration New material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination STUDENT STUDY GUIDE The Student Study Guide to accompany Professional Baking, Eighth Edition, gives students an opportunity to test their knowledge of the fundamental principles of baking. That understanding is critical to perform the practical skills of baking and pastry. Each chapter presents exercises to test that knowledge, including identifying key terms and their definitions, calculations such as costing and baker’s percentages of formulas, true/false questions, and short-answer questions and other written exercises. The exercises in this Study Guide allow students to gain confidence in what they have learned and identify areas that may require more review
Download or read book Essentials of Professional Cooking written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2015-03-23 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.
Download or read book Cooking Essentials for the New Professional Chef Student Workbook written by The Food and Beverage Institute and published by Wiley. This book was released on 1997-04-04 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cooking Essentials for The New Professional Chef offers students an opportunity to learn the basics of cooking while using the actual reference that professional chefs have relied on for over a generation—The New Professional Chef™. In addition to providing an excellent foundation in such cooking essentials as raw ingredients, tools, classic techniques, and foundation recipes, the academic version of this professional reference clarifies every concept with supportive text, step-by-step photos in full color, illustrations, and tables. Special features designed to assist both students and instructors include the following: Chapter Objectives emphasize key concepts and guide reading Highlighted Key Terms and Concepts offer a quick recap of the language a chef should be able to use fluently Footnotes define terms that might be unfamiliar the first time they appear in text Self-Study Questions and Activities reinforce concepts and help students apply them in a problem-solving format Tables and Charts put important technical information at the students’ fingertips Sidebars highlight professional development issues, techniques, kitchen management strategies, and historical context Chapter Summaries recap the lessons that should be mastered To help students build technique, the over 300 foundation recipes—conveniently grouped at the back of the book—are organized from simple to complex, with similar types grouped together. Students can quickly locate extra help with recipes by referring to the technique cross-reference feature that accompanies each recipe. In addition, color photos, tips, and historical notes provide additional support.
